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Full of flavor...
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4 boneless |
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skinless
chicken breast halves (about 1¾ lbs. total) |
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¼ cup |
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tomato paste |
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1 tsp |
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chili powder |
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½ tsp |
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garlic
powder |
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3 Tbs |
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extra-virgin
olive oil, divided |
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1 medium |
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mango (about
1 lb.), peeled and diced into ½-inch pieces |
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1 medium |
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avocado,
peeled and diced into ½-inch pieces |
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1 medium |
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red bell
pepper, cored, seeded, and diced into ¼-inch
pieces |
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3 Tbs |
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chopped
fresh cilantro |
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2 medium |
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limes |
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kosher salt
and freshly ground black pepper |
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1 |
Cut chicken breast
halves lengthwise into ½-inch wide strips. |
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2 |
In a medium bowl,
combine tomato paste, chili powder, garlic powder and 1
Tbs. of the olive oil. Add the chicken strips and stir
to coat. Marinate for 10 minutes. |
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3 |
Meanwhile, combine
mango, avocado, red pepper, cilantro and the juice of 1
lime in a medium bowl. Season with salt and pepper to
taste. Cut the remaining lime into wedges. |
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4 |
Heat remaining 2
Tablespoons olive oil in medium sauté pan over
medium-high heat. Season chicken strips with salt and
pepper. Sauté chicken, stirring often, until they're
firm to the touch and uniformly opaque, 3 to 4 minutes.
Turn off the heat and let sit for 1 minute. |
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5 |
Set chicken strips
on a platter, top with the salsa, and serve with lime
wedges. |
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Servings:
4 |
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Cooking Tips |
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*Look for just-ripe avocados
and mangos- they should give slightly when flesh is squeezed
(not too soft). |
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**Try serving this inside
corn tortillas for a little taco-action. |
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Recipe Source |
| Modified
from Fine Cooking |
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